French craft is the house's foundation: discipline in every cut, every crust, every plated dish. Chef Julien brings that craft into a kitchen that cooks over live fire — where technique never drowns flavour, but holds it steady.
Thai fire is the house's soul: smoke, heat, bold seasoning — lamb pot pie from the fire, duck breast with crisp skin and Thai seasoning, seasonal crab cooked over flame. Every dish carries the fire's mark.
The house opens evenings only, Monday to Saturday, 5:30–10:30 PM — Sundays the kitchen rests. One dark room, one slow table, one meal with fire. Come for an evening with fire.